The Best Lentil Soup
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This is the BEST lentil soup ever, made in 1 pot with budget friendly ingredients. Naturally thick, satisfying and filling! Perfect with some fresh crusty bread for dipping.
This lentil soup is anything but bland. It’s FULL of flavor between the spices, fresh vegetables and even a squeeze of lemon juice at the end.
One thing I absolutely love about colder weather is enjoying a warm bowl of soup, perhaps with a cozy sweater while watching the leaves change outside. But I honestly enjoy soup all year long. I love how I can make a big pot of soup and have leftovers for several days, or even freeze some for a rainy day.
A few of my other favorite soup recipes include Vegan Broccoli Cheese Soup and Vegan Potato Soup.
You’ll want to make this lentil soup all year long! It’s:
- Budget friendly, made with inexpensive ingredients
- Satisfying, filling and full of protein
- Filled with greens
- Kid-friendly
- & SO easy to make!
Ingredients needed
- Olive oil – for sautéing the vegetables, may omit or use vegetable broth for oil free.
- Onion
- Garlic
- Carrots
- Celery
- Crushed or diced tomatoes – I usually use diced tomatoes, but you can use crushed if you don’t like having chunks of tomatoes in your soup.
- Green/brown lentils – I wouldn’t use red here, as they sort of melt into the soup.
- Vegetable broth – I almost always use Better than Bouillon Vegetable Base. It has great flavor and is so easy to store.
- Spices – Cumin, coriander, smoked paprika, salt.
- Baby spinach – You can substitute kale, if desired.
- Lemon juice – Don’t skip this, it really takes the soup to the next level!
What kind of lentils should I use?
Use either green or brown lentils for this soup. Both work well; they hold their shape while thickening the soup. You could even use black lentils, but your soup will be a lot less thick. So go for green or brown!
Red lentils are wonderful in many dishes, but not this soup. They are very soft and mushy once cooked, and in this soup we really want the lentils to hold their shape. I love using red lentils in marinara when I want to add nutrition and protein without changing the consistency very much, like in The Best Vegan Lasagna. I also use red lentils in Cauliflower Sweet Potato Curry Soup and Red Lentil Lemon Soup.
How do you make lentil soup?
This is a very simple recipe to make.
First, in a large soup pot, cook the onions, garlic, carrots and celery in a bit of olive oil for about 4-5 minutes.
Next, add the rest of the ingredients EXCEPT for the spinach and lemon juice. Simmer for about 30 minutes until the soup is thickened and the lentils are tender.
Use an immersion blender and blend a few times right in the pot to make the soup creamy. Alternatively, you could add a few cups of soup to a blender, blend until smooth then add back to the pot.
Finally, stir in the spinach, lemon juice and season with salt to taste. If you want to use kale instead of spinach, give it about 10 minutes to simmer in the soup.
Enjoy with some fresh, crusty bread if desired or even with some brown rice.
Tips for success
- Blend a little of the soup to make it creamy, with no cream needed!
- Use brown or green lentils, NOT red.
- Don’t skip the lemon juice, it really brings out the flavors of the soup.
- Switch up the veggies based on what you have, such as green peas, a potato/sweet potato, broccoli or cauliflower.
Leftovers and freezing
This soup recipe makes quite a bit, so consider freezing your leftovers if you don’t think you will eat it within 5 days. You can freeze it in individual containers for quick, easy meals in the future! Or freeze half of the soup in a large container or large freezer bag.
Warm leftover soup in the microwave or a pot on the stove. Perfect for healthy meal prep!
More amazing vegan soup recipes
- Easy Vegan Tomato Soup
- Vegan Minestrone Soup
- Vegan Chicken Noodle Soup
- Black Bean Soup
- Super Creamy Cauliflower Kale Soup
The Best Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14- ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 3 cups baby spinach, sliced into ribbons, or kale
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
- Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.
- Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.
- Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
Video
Notes
- For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.
- Leftover soup will keep for up to 5 days in the refrigerator.
- This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
- May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.
Nutrition
*This recipe was first published in November 2018 and has been reposted with improved photos and writing.
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271 Comments on “The Best Lentil Soup”
As a new vegan, this is pretty good. I’m a pretty picky eater and I was able to eat this and like it. I added more broth and some potatoes and my family and I like it. I’ve never had lentils, but this was a good way to introduce myself to them. Hello Lentil Soup!!! You are a very filling dish! Very good 🙂
Hi there. I am glad that you enjoyed the lentil soup! Thank you for sharing your feedback and ideas! Enjoy your journey and I wish you happy cooking!
Hi there!
Can I add sliced golden potatoes ??? This looks delicious! Thanks in advance
Hi Raven. Yes you can!
Great soup!!❤️
I’m so glad you love it! Thank you for sharing your feedback!
I love this recipe!!!
Thank you so much, Cindy! I appreciate your feedback!
You’re right, Nora- BEST lentil soup ever!!! All of your recipes (that I’ve tried so far) have been absolutely delicious!!! Thank you!!!
You are welcome! I’m so glad you love the soup! I love this soup as well! Thank you for sharing your great feedback!
What an amazing AND easy, healthy soup! I am thrilled to find it! I switched to a plant based (low fat, vegan) way of eating 6 months ago and have turned my health around and returned to a weight I haven’t seen since high school! This recipe is one of my all time faves. I used Rotel diced tomatoes with green chilis (it was all I had) and it has a real spunk to it. Even my meat eating husband loved it. I’ll be researching more of your recipes, Nora! Thanks a million! ☘️☘️☘️
I’m so glad you and your husband loved the soup! Thanks for using my recipe, and for sharing your review and feedback! Happy cooking!
I am starting a vegan diet “again” thinking how I should not fail at it this time. Oh my gosh!! This lentil soup is fabulous I ate it myself all week. It’s so easy to make, it tastes delicious and I could eat it for breakfast, lunch and dinner – lol it is that good. I know I am getting the protein I need too. I am going to try other of your recipes thank you so much!!
I’m so glad you loved the lentil soup! Thank you for sharing your wonderful feedback! I hope you enjoy your journey through my recipes! Happy cooking!
I usually don’t comment on recipes I find on the internet, but I just HAD to comment after I made this. Sooooo delicious! Flavors are on point. I blended some of the soup as mentioned in the recipe for a more creamy texture. DON’T skip that part or you’ll regret it! My Latin palette thanks you for this recipe!
Thank you for your wonderful feedback! I’m so glad you loved the soup!
We have been switching to a plant based diet and I was looking for a good lentil soup. I made this recipe mostly as written but I did use half broth/half water and added a tablespoon of garlic and herb spice. I like things a little more spicy than my husband so I add some crushed red pepper or siracha to my individual serving – it is wonderful!
Oops. Meant to add the stars to my review!!
Thanks so much for sharing the additions you made and your wonderful feedback, Tamara! Happy cooking!
I like that the recipe is right up front. It was easy to follow and the soup was delicious.
Thank you for sharing your great review and feedback! I’m glad you loved the soup!
I’m guessing that you reserved some of the lentils rather than stick blending the whole lot or did the blender not cut the lentils when you whizzed through the soup?
I do not blend all of the soup. I use an immersion blender and just blend a few times, not until it’s totally smooth. You want to leave a lot of texture. You can blend just 1-2 cups of the soup in a blender, then bring it back to the pot, but do not blend the whole thing. Hope that helps!
Ive never seen a lentil soup recipe without balsamic or apple cider or white vinegar at the end with the chopped spinach so I do that ..gives a nice tang I guess the lemin is the tang. They are very expensive here so I use vinegar
I’m new to vegan cooking and am looking forward to trying all your soups Nora. I am prediabetic, high blood pressure, metabolic syndrome. My diabetic clinic is encouraging me to go vegan…the best way to manage ones glucose levels. So I’m off on a new adventure and will be visiting Nora’s site often. I have to cut salt, fats and the poor carb foods too but I have a feeling it can be done and still taste wonderful, just like this Lentil Soup. You’ll be hearing more from me in the future. Thanks for your help.
Delicious! Iam making for a 2nd time. I followed recipe exact but did not add salt bc my broth was salty and did not add spinach bc I didn’t have any. This is a great, easy, recipe and recommended.
Thank you.
I’m so glad you love the lentil soup! Thank you for sharing your wonderful feedback!
Amazing recipe! I made this for the 1st time today. Delicious! Don’t skip the lemon. It makes all the difference. Brightens all the flavors of everything. Will definitely make again (and again!) Great recipe. Can’t wait to make some others from your site. Great job!
Hi Lance! Thank you for sharing your wonderful review and comments! I’m so glad you loved the soup recipe! Welcome to my site, and enjoy your journey through my recipes! Let me know if you have questions about any of my recipes! Happy cooking!
Absolutely OUTSTANDING!!! I followed the recipe to a tee and I am on my second bowl, truly exceptional!!!
I’m so glad you loved it! Thank you for sharing your fabulous feedback!
Love this soup! I kept it thick so it’s almost like a stew. Delicious! Even my non-vegan husband loves it. Perfect for this cold dreary weather!
Today I was preparing the leftovers and added baked chunks of sweet potato. It added a nice sweet twist!
Your additions sound delicious! I am glad you are loving the soup! Thank you for sharing your wonderful feedback!
Very good!
I’m so glad you liked it! Thank you for taking time to share your wonderful review!
This is one of the best soups I’ve ever made! I upped the spices a bit, and used kale. We had pardina lentils on hand and they were perfect for this soup. Shared it with a vegan friend who agreed it’s one of the best soups she’s ever had. Perfect for November in the PNW, thanks!
This is a great soup for the PNW fall weather! I am so thrilled that you and your friend loved it! Thank you for taking time to share your wonderful review and comments!